Ciorba, which has become a well-known term on the Pacific coast of the United States, means a sour soup, typical of the Balkans but especially of Romania. The sour stock which is its base used to be prepared from the liquor of fermented wheat bran, but nowadays sauerkraut liquor or verjuice (the juice of unripe grapes) or the juice of unripe green plums or of sorrel leaves are more often used. Lemons are not grown in Romania, but lemon juice is a perfectly suitable souring agent.